Herb-Roasted Zucchini and Mushroom Chickpea Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Zucchini and Mushroom Chickpea Skillet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Zucchini and Mushroom Chickpea Skillet

Savor the vibrant flavors of this herb-roasted skillet, featuring tender zucchini, earthy mushrooms, hearty chickpeas, and a protein boost from tofu and egg whites. Finished with a drizzle of olive oil and a medley of aromatic herbs, this dish offers a satisfying balance of textures and tastes perfect for any meal of the day.

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NUTRITION

508kcal
Protein
39.5g
Fat
13.7g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup White Button Mushrooms (70g)

1 cup cooked Chickpeas (164g)

100g Firm Tofu

3 large Egg Whites (51g total)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Herbs (Basil & Parsley)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into rounds and mushrooms into thick slices. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large oven-safe skillet, drizzle the olive oil over medium heat. Sauté the garlic until fragrant.

  • 4

    Add the zucchini and mushrooms to the skillet, cooking for about 5 minutes until they start to soften.

  • 5

    Stir in the chickpeas, tofu (cubed), and egg whites. Season with salt and pepper, and sprinkle with chopped herbs.

  • 6

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, until the vegetables are tender and the proteins are heated through.

  • 7

    Remove from the oven, give a gentle stir, and serve warm.

Herb-Roasted Zucchini and Mushroom Chickpea Skillet

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Zucchini and Mushroom Chickpea Skillet

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Zucchini and Mushroom Chickpea Skillet

Savor the vibrant flavors of this herb-roasted skillet, featuring tender zucchini, earthy mushrooms, hearty chickpeas, and a protein boost from tofu and egg whites. Finished with a drizzle of olive oil and a medley of aromatic herbs, this dish offers a satisfying balance of textures and tastes perfect for any meal of the day.

NUTRITION

508kcal
Protein
39.5g
Fat
13.7g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup White Button Mushrooms (70g)

1 cup cooked Chickpeas (164g)

100g Firm Tofu

3 large Egg Whites (51g total)

1 teaspoon Olive Oil (5g)

2 tablespoons Fresh Herbs (Basil & Parsley)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the zucchini into rounds and mushrooms into thick slices. Mince the garlic and roughly chop the fresh herbs.

  • 3

    In a large oven-safe skillet, drizzle the olive oil over medium heat. Sauté the garlic until fragrant.

  • 4

    Add the zucchini and mushrooms to the skillet, cooking for about 5 minutes until they start to soften.

  • 5

    Stir in the chickpeas, tofu (cubed), and egg whites. Season with salt and pepper, and sprinkle with chopped herbs.

  • 6

    Transfer the skillet to the preheated oven and roast for 10-12 minutes, until the vegetables are tender and the proteins are heated through.

  • 7

    Remove from the oven, give a gentle stir, and serve warm.